Arugula Salad
Servings: 6 sevings
Ingredients
for the salad:
- 4 handfuls arugula (4 oz/125g)
- 14 cherry tomatoes
- 1/4 cup shredded cheese in total (small holes of a box grater, I used half parmesan and half pecorino, you can use only parmesan)
- 1/4 cup shaved cheese in total (thinly sliced with a vegetable peeler, I used half parmesan and half pecorino, you can use only parmesan)
- 1/4 cup almond flakes
- 1/4 cup pistachios
- salt and pepper to taste
for the dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- salt and pepper to taste
Instructions
- Wash arugula and dry it in a salad spinner (if you don't have it, pat it carefully dry with paper towels). Make sure the lettuce is dry or your salad will be watery.4 handfuls arugula (4 oz/125g)
- Wash tomatoes and cut them in half.14 cherry tomatoes
- Prepare the cheese: shave half of the cheese with a vegetable peeler into thin strips and grate the other half on the small holes of a box grater. I like to use both parmesan and pecorino cheeses but you can use just parmesan if you don't have pecorino cheese.1/4 cup shredded cheese in total (small holes of a box grater, I used half parmesan and half pecorino, you can use only parmesan), 1/4 cup shaved cheese in total (thinly sliced with a vegetable peeler, I used half parmesan and half pecorino, you can use only parmesan)
- Toast almond flakes in a dry pan until lightly browned and fragrant, about 1-2 minutes, add pistachios and toast for 20 seconds. Take off the pan immediately, the nuts can burn quite quickly.1/4 cup almond flakes, 1/4 cup pistachios
- Make the dressing: add all the ingredients to a medium jar, season with salt and pepper, close the lid, and shake intensely until all the ingredients are well combined.3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon maple syrup
- Assemble: add the arugula to a large bowl and season lightly with salt and pepper. Toss with the dressing until evenly coated. Add all the other ingredients and toss to combine.
- Enjoy right away!
Notes
- This salad does not keep well because the arugula becomes wilted from the dressing pretty quickly. Combine the arugula with the dressing just before assembly. You can keep washed and dried arugula in a tightly closed container in the fridge for a couple of days. Dressing keeps very well in the fridge for a couple of days.
- The salad served 6 as a side or 2 as lunch with a piece of bread on the side.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 139kcal